Sunday, June 26, 2011

This colour plate of beehoon was fried by hubby few days ago... okay.. you're lucky if you eat this.. cause don't know what wind blows him to the kitchen that day. Mother in law was gonna fried bee hoon that evening, so he asked her if she needed any help. So he ended up cooking, guiding by his mom.

Yes, it's delicious... but I wonder if he can cook this again himself the next time.. hehe..

Perhaps blogging about food urged me to cook more.. haha.. otherwise, I don't have anything to post huh! During last weekend, mother in law cooked prawn noodles. So, got me an idea of cooking mushroom chicken noodles for breakfast few days later. After all, still got more than half packet of the noodles left.

It's very easy to cook. Simply similar to the idea of preparing the ever famous Kuching Kolo Mee. But without the Cha Siew and Cha Siew Oil. :)

For the mushroom chicken, I used deboned chicken meat, some chinese black mushroom, canned mushroom, and garlic. Add some oil in the wok and stir fry the garlic till aromatic before adding in the chicken, and mushrooms. For the seasonings, some salt, light soy sauce (I used Lee Kum Kee's), dark soy sauce and pepper.

In a bowl, prepare the seasonings for your noodles. For 1 piece of the noodles, you can use 1 tablespoon of shallot oil, 1 teaspoon of vinegar, 1 teaspoon of light soy sauce, 1 teaspoon of dark soy sauce, and some pepper.

Cook the noodles in hot boiling water for 3 minutes (depending on types of noodles). Some noodles cooked faster. So don't overcooked your noodles. Otherwise you won't get the springy taste of the noodles. Removed the noodles from the water and tossed it in the bowl with the seasoning.

Friday, June 24, 2011

Wanted to post this few days ago, but seems to be lazy... hehe.. I was thinking of making sponge cake with cream cheese topping, but then I thought why not try something different and fancy. So I decided on butter cupcakes with fresh cream topping. And can practice some flower piping as well. (Please pardon the out of shaped flower.. :p)

For the cupcakes, I used butter cake recipe. I made 16 cups of cupcakes, the balance of the batter I poured into a small tin and baked a thin butter butter cake. I just pour about 3/4 full batter into the cups, cause I don't want the cake to rise over the cups. (easier for me to do the topping later, as I'm inexperience, if the cake rise higher than the cups, it's harder for me to make a smooth surface.)

Butter Cake Recipe

Ingredients:

250g Butter

200g Caster Sugar

6 Large Eggs (about 85g each)

220g Self-Raising Flour

40ml Milk

Method:

Beat butter and castor sugar until light and fluffy. Scraping down the sides a few times to check if the sugar has dissolved before going to the next step.

Add the eggs one by one, beating well after each addition, and then add in the milk.

Fold in the flour.

Pour the batter into prepared cake tin (lightly greased or lined bottom of tin with paper). If you're using cups, then pour around 3/4 full.

Bake in preheated oven at 160 to 180C for 40-60 minutes or until the wooden skewer that plunged into the cake comes out clean. (If cups, bake about 25-30 minutes)

As for the topping, I used "Value Pride" whip cream. Beat 300ml of the whip cream at medium speed for around 7 minutes, and you'll get a nicely done fresh cream. (It tastes like vanilla ice cream.. :p) Mix some of it with the colors you like and do any decorations that you can imagine...

Monday, June 20, 2011

This is my first trial on egg tart... doesn't look very good.. coz of the burnt egg custard on the sides of the pastries. I guess the reason is I put too much egg custard, causing it to overflow and cause the burnt. The taste of the tart is ok only.. the pastry doesn't taste so good, i suppose cause it's my first trial.

The dough of the pastry is kinda wet when I prepare it. I think it's not suppose to be so wet. Nevermind, it's 1st trial anyway.. :)

Another mistake I made is my pastry skin is kinda thick.. so I end up got a lot of the egg custard leftover.

I got this recipe from Sally. Here's her version of the egg tart. Looks so much better ain't it.

Here's the recipe of the egg tart:

A: Butter 130 g

Icing sugar 37 g

1 egg

Medium protein flour 180 g

B: Hot water 160 g

Sugar 140g

1/2 tablespoon Vanilla essence

6 eggs

100 g ideal milk

Method:

1. Stir using spatula / whisker the skin ingredients A until well-mixed, place on the tart mold.

Saturday, June 18, 2011

This is one of my favourite noodles with soup... This is tomato soup served with deep fried fish fillet and fish balls. You can choose to have your soup with kolo mee, bee hoon, kueh tiaw or tang hoon, be it dry or soup. I prefer my noodles dry. Their kolo mee is always cooked just right.

Tomato Mix Soup + Noodles @ RM 6

They still have a few other types of soup to choose from. I like the tomato mix soup the best. They served fish porridge as well, and fish head soup. For fish head lovers, this is the place you should go to try. It's always packed with customers, located at Jalan Song, behind One Jaya Shopping Mall.

Monday, June 6, 2011

Few months ago, I found from my friend's facebook page of this place called Winnie's Cafe. It's located opposite Kuching Waterfront Office. The food looks delicious and nice from the pictures they posted. So during one fine day, me and my hubby had no idea of where to go for breakfast so I suggested to him the place. The problem of going there is it's rather hard to find parking. So we just park at the road side, hoping we won't get a summon for a breakfast... haha...

The shop is just an ordinary old shop, nothing special.. when we looked at the menu, we really had no idea of what to order... too many dishes to choose from.. and all looks good.. the lady boss (Winnie) came to take order twice. The first time cause we had no idea of what to eat, so we said we looked at the menu first. The second time she came, we still had no idea of what to order, so she asked us what we would like to had as she can cooked other thing besides what's in the menu.

So I tell her I wanted noodle with chicken, and my hubby wanted rice with lamb. I forgot how long we waited, probably around 30 minutes. But it's worth the waiting. When the food is served... we goes WOW!!! Here's why.......

This is the chicken and noodle I ordered... the chicken is BBQ chicken, with Kolo Mee.. the side dishes are brocolli, baby corn, peas, and vegetable salad... one word.. YUMMY! We were figuring out how much this plate would cost. I guessed it's around RM15. But I was wrong!!.. It's RM8... well.. definitely cheap. Cause you can see the chef really cooked with passion. Each meal comes with different side dishes. And each is nicely decorated. Basically, the chef cooked the side dishes with what's on her mind and what she feels like cooking. So you wont get to eat the same thing each time you go. That's just nice.

So of course, it's a place that we definitely will go back for more food. So here goes the more and more food from Winnie's Cafe.

Lamb meals....range from RM10-12

Nestum chicken served with bread wrapped in egg, fried rice and sweet and sour chicken.. this portion is too much.. enough for 2 persons.. only cost RM10

This is definitely a place that food lover must visit, all her food are cooked without AJINOMOTO and the shop served NO PORK.. So our Muslim friends can have their meals there as well. You'll be amazed and surprised by the chef each time she served you your meal with different types of food everytime you go. For friends who are visiting Kuching, this is the place you must go to try the local food. Winnie is good at preparing local vegetables as well. But too bad I'm not a big fan of local vegetables... hehe.. You can find her facebook page here Winnie's Cafe

Wednesday, June 1, 2011

Made these Mango Pudding last week... I actually bought the pudding powder few weeks ago but didn't bother to make it yet.. Then mother in law mentioned going to Uncle Chin's house on Saturday night.. so I made it on Friday night...

At first I put the pudding mixture into cups.. as in the pictures.. but only managed to made 12 cups.. hhmmm too little for the crowd.. so the next day I bought another packet and made it using pudding mould instead.. so it's enough for everyone.. anyway, I forgot to take pictures of the jelly in mould.

This packed pudding powder are just too easy.. boiling 1500 ml of water then turn off the fire and mix in the mixture and stir it for 5 minutes... then pour in the fruit sugar (also in the packet).. stir it a little bit more then it's ready to be pour in the mould or cups... refrigerate it until it is set before adding in longan or lychee.. anyway, it's ur own liking.. put any fruits u like.

One thing I figure out is do not use exactly 1500ml of water.. i used 1300-1400ml of water only.. and I think the texture of the pudding is better... not over soft.. just nice.. you won't wanna see water coming out from your pudding few hours after you refrigerate it rite?